Cita APA (7a ed.)
Szerman, N., Barrio, Y. X., Schroeder, B., Martinez, P., Sancho, A. M., Sanow, L. C., & Vaudagna, S. R. (2019). Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio.
Cita Chicago Style (17a ed.)
Szerman, Natalia, Yanina Ximena Barrio, Belén Schroeder, Paula Martinez, Ana Maria Sancho, Luis Claudio Sanow, y Sergio Ramon Vaudagna. Effect of High Hydrostatic Pressure Treatments on Physicochemical Properties, Microbial Quality and Sensory Attributes of Beef Carpaccio. 2019.
Cita MLA (9a ed.)
Szerman, Natalia, et al. Effect of High Hydrostatic Pressure Treatments on Physicochemical Properties, Microbial Quality and Sensory Attributes of Beef Carpaccio. 2019.
Precaución: Estas citas no son 100% exactas.